Apple-Cinnamon Coffee Cake

I still have apples left, can you believe it? After using some to sauté with cinnamon and butter, I decided to make an apple cinnamon cake with crunchy pecan topping for my mom. Just 'cause. I found a great recipe and I loooove the crunchy topping. It's the best part. I ate the topping and just picked at the cake part, even though it was tasty.

Next time I have apples laying around, I think I will try an apple crisp — more crunch. What's your favorite way to use up apples?

On a side note, don't you love this baking dish? It's so bright and festive. Love it. Always puts me in a good mood when I use it.

Apple-Cinnamon coffee Cake

adapted by my recipes

1 1/2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

3/4 cup milk, I used skim

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 large egg

1 cup sliced apples

Streusel

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans

1 tablespoon butter, cut into small pieces

1 Preheat oven to 350 degrees. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. Stir. In a separate bowl, combine milk, melted butter, vanilla, and egg.

2 Add wet ingredients slowly to the dry and stir until just moist.

3 Pour batter into an 8 or 10 inch baking dish.

4 Arrange sliced apples in a circular pattern on top of the batter.

5 Prepare the streudel by mixing the brown sugar, cinnamon, pecans and cut butter until it resembles clumpy sand.

6 Sprinkle the streusel evenly over the batter and apples. Bake for 45 minutes until an inserted toothpick comes out clean from the center.